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Bowtie Pasta Salad
the roasted vegetables make this dish a bit more time-consuming
to prepare, you can pretty much walk away from the kitchen and
ignore the veggies while they're in the oven. Serve this pasta
at room temperature (or slightly colder).
2 large red peppers
1 medium onion
10 large basil leaves
4 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp sugar
salt + pepper
1 lb. bowtie (farfalle) pasta
roasting: 25 min
pasta: 20 min
1. Halve the onion (don't bother
to peel it). Rub the onion and the red peppers with olive oil. Place on
tin foil in a roasting pan and cook in the oven at 475°F until the
vegetables are tender, approximately 25 minutes (you may want to turn
the vegetables once or twice during the cooking process). Don't worry if
the veggies blacken a bit on the outside.
Set a big pot of water to boil.
pasta to water and cook according to the directions on the box. Cook until al
dente. Drain and rinse under cold water.
off the outer skin of the peppers; de-seed, de-rib and chop roughly.
Peel off the outer skin of the onion, and slice off the ends.
drained pasta, peppers and onions in a large bowl. Gently tear the basil
leaves and add them to the bowl. Add the balsamic vinegar, sugar,
and olive oil and toss to combine.
salt and pepper to taste.
on plates, with freshly grated parmesan.
check out these related
tapenade-tossed farfalle with
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